Vegan Burgers with Basil Aioli

by @vegantraveleats đŸ” Recipe:
Makes 4 Burgers⠀
INGREDIENTS⠀
Basil Aioli:⠀
½ vegan mayo⠀
1 ½ tbs dried basil⠀
1 tsp lemon juice⠀
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Burgers:⠀
1 20 oz can of jackfruit, or 2 10 oz boxes of jackfruit, drained and rinsed⠀
1 small clove garlic⠀
½ tsp vegan Worcestershire⠀
2 tbs vegan mayo⠀
½ tbs Dijon or spicy brown mustard⠀
½ cup dried Italian breadcrumbs⠀
1 tbs grated onion⠀
¾ cup chickpeas, drained and rinsed⠀
1 ½ tbs cashew butter⠀
1 tbs nutritional yeast⠀
2 tbs oil, and spray oil⠀
4 slices of vegan cheese of your choice, I love Chao or Violife Smoked Provolone with this⠀
4 buns of your choice⠀
Any other burger toppings you might like, lettuce, tomato, etc⠀
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DIRECTIONS⠀
Combine aioli ingredients in a small bowl, and keep in the refrigerator to let the flavors come together while you prepare the rest of the recipe⠀
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Place the jackfruit and garlic clove in a food processor and pulse 4-5 times until jackfruit is shredded up and the garlic clove is minced.⠀
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In a large bowl mash up the chickpeas, then add shredded jackfruit & garlic mixture, and the rest of the burger ingredients EXCEPT for the oil.⠀
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Form the burgers into 4 patties, and place in the refrigerator for 30 minutes. You can skip this step if you’re in a hurry but this gets the gluten in the breadcrumbs to activate and makes the patties a little firmer so they don’t smush out when you bite into them.⠀
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After the patties have sat for 30 minutes, heat a large skillet over medium-high heat and add the 2 tbs oil. Cook the patties in the pan for 5 minutes, flip, and place a slice of cheese on top of each patty. Turn the heat down to medium, partially cover, and cook for another 7 minutes.⠀
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Spread the aioli on the buns, then place the burger and your choice of lettuce and tomato (I recommend both!) Enjoy! 

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